Changes in the organosulfur and polyphenol compound profiles of black and fresh onion during simulated gastrointestinal digestion

RAFAEL MORENO ROJAS2026-01-292026-01-29202110.3390/foods100203372-s2.0-85103018599https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33131Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceChanges in the organosulfur and polyphenol compound profiles of black and fresh onion during simulated gastrointestinal digestionresearch article